Risottos
I get my risotto skills from Sergio Barzetti, an Italian chef and author of the book "Il Risottario"..
Ingredients for 4 people
- 320 g of Carnaroli Rice
- 150 g of yellow potatoes
- 100 g of red onions
- 30 g of butter
- 100 g of grated parmesan
- Olive oil
- Broth
- Bay leaf
- Salt & pepper
Ingredients for 4 people
- 320g of Vialone Nano rice
- 1 yellow and 1 red bell pepper
- 50g of arugula salad
- 1 yellow onion
- 60g of fresh scamorza (or smoked Mozzarella)
- white wine
- olive oil
- broth
- bay leaf
- salt
Ingredients for 4 people
- 320g of carnaroli rice
- 100g of gorgonzola cheese
- 1 shallot
- 2 decana pears
- 40g of walnuts
- 50g Butter
- White wine
- 100g of Grana Padano PDO cheese
- Vegetable broth to taste
Ingredients for 4 people
- 320g of Vialone Nano rice
- 1 fresh cob (220-250g)
- 1/2 glass of white wine
- 1 white onion
- 150g of taleggio cheese
- 80g butter
- broth
- laurel
- salt
Ingredients
- 320g of Baldo rice
- 2 fresh Roman artichokes with the stem
- 2 medium yellow potatoes
- 50g of coarsely grated pecorino cheese
- 1 bunch of parsley
- 1 shallot
- 1 lemon
- extra virgin olive oil
- broth
- bay leaves
- salt
- pepper
Ingredients
- 320 g. / 11.28 oz. of carnaroli rice
- 750 g. / 26 oz. / 1.625 lbs. of butternut squash (or 600g if pre-cut)
- 100 g. / 3.5 oz. of coppery or yellow onion
- 80 g. / 2.8 of Parmigiano Reggiano
- 50g. / 1.75 oz. of butter
- Vegetable broth
- 60 g. / 2.1 oz. of white wine
- Salt
- Pepper
- Extra virgin olive oil to taste
Ingredients
- 320g of Carnaroli Rice
- 850g / 30 oz. of asparagus
- 4 egg yolks
- 100g of grated parmigiano
- 35g of butter
- 1/2 glass of dry white wine
- Vegetable broth
- 3 shallots
- 1 carrot
- Bay leaf
- Salt
- Pepper
